Stuffed Carrots Recipe

Take some fine firm tomatoes, not very ripe. Turn them with the stalk
side up and cut a slice off the top with a sharp knife. Take out the
inside with a teaspoon. Break into each tomato a pullet's egg, sprinkle
with pepper and salt. The inside of the tomato you will pass through a
fine wire sieve and it will be a thick liquor; mix it with bread-crumbs,
salt, pepper, and some grated cheese till quite thick. Put this mixture
on the top of each egg and place all in the oven for three or four
minutes, so that the eggs are only just set and no more.
[_Amie inconnue._]

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